Must-Try Food and Drink in Italy: A Food Lover’s Guide
What to eat and drink in Italy—top dishes, wine regions, and seasonal tips. See where to try them on Collette’s guided Italy tours.
October 22, 2025
6 minute read
The first thing you notice is the aroma—tomatoes simmering with basil in a small trattoria, the hiss of the espresso machine, and the buttery crackle of cornetti (Italian croissants) pulled from the oven. In Italy, food means more than nourishment. It’s a love language, layered with centuries of tradition and shaped by the rhythms of regional life. Each region offers something of its own: the saffron-kissed risottos of Lombardy, the citrus-bright seafood of the Amalfi Coast, and the slow-cooked ragùs of Emilia-Romagna. Dining here means slowing down, savouring, and connecting to place, people, and heritage. And on a Collette tour, you don’t just taste Italy, you experience it from the inside, guided by locals who open doors most travellers never see. Hungry for inspiration? Explore our Italy tours.
Quick Answer — What Should You Eat & Drink in Italy?
Start with fresh pasta, wood-fired Neapolitan pizza, and creamy gelato. Pair them with a crisp glass of Prosecco from Veneto or a bold Barolo from Piedmont. It’s a country where every bite tells a story, and every sip invites you to linger.
Must-Try Foods in Italy
1. Fresh Pasta
Steam rises from handmade tagliatelle as a nonna deftly rolls it thinner than parchment. In Emilia-Romagna, pasta is an art form—crafted from just eggs and flour. Ragù alla bolognese clings to wide ribbons, whilst delicate tortellini hide pockets of prosciutto and Parmesan.
On Collette’s Spotlight on Northern Italy tour, travellers join a hands-on pasta-making experience. It’s tactile, joyful, and rooted in family tradition. Featured Tour: Spotlight on Northern Italy
Pro Tip: Seek out small, family-run osterias at lunch for the freshest pasta as menus change daily based on what’s in season.
2. Neapolitan Pizza
Beneath a blistered crust lies the soul of Naples. True Neapolitan pizza is simple: a whisper-thin dough, San Marzano tomatoes, creamy mozzarella di bufala, and just enough char from a wood oven heated to about 900°F (≈485°C).
Travellers often savour it steps from where it was born—at a local pizzeria in Naples. Pro Tip: Order it “Margherita” style for the classic balance of flavours and colours that mirror the Italian flag.
3. Risotto alla Milanese
Threads of saffron turn this creamy northern dish a golden hue. Born in Milan, risotto alla milanese is rich yet restrained, with Arborio rice coaxed into silkiness through slow stirring.
On Collette’s Italy’s Treasures tour, you might enjoy a risotto lunch at a classic Milanese restaurant, where locals linger over multiple courses and lively conversation. It’s a taste of Milan’s refined side. Featured Tour: Italy’s Treasures
Pro Tip: Pair risotto alla milanese with a dry white Lombardian wine to balance the richness.
4. Bistecca alla Fiorentina
The aroma of searing meat drifts from a Tuscan grill as a porterhouse-sized bistecca hits the flame. This thick-cut Chianina beef steak, cooked rare over oak embers, embodies Florence’s rustic heart.
Pro Tip: Always share bistecca between two or three people—it’s enormous by design.
5. Gelato
A burst of pistachio, then a swirl of dark chocolate—the flavours are more vivid, the texture silkier than ice cream. Gelato is Italy’s sweetest obsession, churned slowly to achieve dense, creamy perfection. During Collette’s Rome & the Amalfi Coast tour, travellers often stop at a gelateria to sample gelato made with local lemons. It’s amazing how natural ingredients and seasonal fruit create that intense flavour. Featured Tour: Rome & the Amalfi Coast
Pro Tip: Order two gelato flavours per cup—contrasting textures (like citrus and nut) heighten the experience.
Must-Try Wines in Italy
1. Barolo
Nicknamed the “King of Wines,” Barolo is as structured and complex as the rolling Piedmont hills it hails from. Made from Nebbiolo grapes, it offers layers of cherry, rose, and truffle. Pro Tip: Decant Barolo an hour before drinking to let its tannins soften and its aromas bloom.
2. Prosecco
Sunlight dances off the bubbles as flutes clink on a Venetian terrace. Prosecco is Italy’s celebratory sparkler. It’s light, floral, and refreshing. Pro Tip: Ask for “Brut” or “Extra Brut” if you prefer drier styles.
3. Chianti Classico
Ruby-hued Chianti Classico captures Tuscany’s warmth. Sangiovese grapes give it bright cherry notes and earthy spice, and it’s perfect with bistecca or pecorino cheese.
Pro Tip: Look for the black rooster seal on the bottle—proof it’s true Chianti Classico.
On our Italy’s Treasures tour, travellers visit a family-owned villa in the Chianti countryside, where they engage in a hands-on cooking lesson, enjoy an authentic Tuscan dinner and toast with local Chianti wine.
Bonus Bites & Sips
Arancini: Crisp, golden rice balls stuffed with ragù—best devoured hot from a Sicilian street vendor.
Limoncello: A zesty lemon liqueur from the Amalfi Coast—served ice-cold as a post-dinner ritual.
Cannoli: Crunchy shells filled with sweet ricotta—try them in Palermo.
Espresso: Usually enjoyed standing at the bar; takeaway cups are rare but can be found in tourist areas.
Tiramisu: Italy’s most iconic dessert. This layered dish combines ladyfingers soaked in coffee or coffee lacquer and rich mascarpone custard. It’s topped with a dusting of cocoa powder.
Planning Your Culinary Adventure
Timing is everything. Autumn brings wine harvests and white truffle season in Piedmont, whilst late winter through spring brings tender artichokes and Easter pastries. Summer buzzes with open-air dining and seaside seafood feasts.
Do as the locals do: linger over meals, never rush your espresso, and toast with a hearty “salute!” Most restaurants open for dinner around 7–7:30 p.m., with locals often dining 8–9:30 p.m. Earlier dining is more common in parts of the north, later in parts of the south.
Pro Tip: If you’re packing for a foodie trip, bring: a reusable water bottle, a lightweight wrap for cool wine cellars, and space in your suitcase for olive oil or aged balsamic.
FAQs About Food & Wine in Italy
What is the best time to visit Italy for food and wine?
Autumn (September–November) is ideal for harvest season, truffles, and new wines, whilst spring (April–June) offers vibrant produce and fewer crowds.
Are wine tastings included on Collette tours of Italy?
Yes, many of our tours include vineyard visits, guided tastings, or sommelier-led pairings, such as Italy’s Treasures, Southern Italy & Sicily, and Spotlight on Northern Italy.
Do Italians eat pasta every day?
Often! Pasta is a cultural staple, but portions are modest and often served as just one course of a multi-course meal.
Can I accommodate dietary restrictions on tour?
Absolutely. Collette works with local partners to provide alternatives—just note your preferences when booking.
Is tipping customary in Italian restaurants?
Service is often included, so tipping is optional—round up the bill or leave small change for excellent service.
Final Thoughts
Italy invites you to slow down and savour—to see the country not just as a place on a map, but as a feast of living traditions. With Collette, you’ll taste authentic flavours, meet the artisans behind them, and experience Italy’s food and wine culture as an insider. Ready to taste your way through Italy? Start your journey with Collette.
